Tuesday, March 30, 2010

Thumbprint Cookies with Jam

One of my favorite cookies over the years has been the sweet little cookie with a thumbprint in the middle that is filled with jam. Recently I decided to make them again, creating a vegan and gluten-free version.  I was very happy with the result.  This version has a tender, melt-in-your-mouth quality.  The jam centers add just enough sweetness to please the palette.  I hope you enjoy these tempting little delights!

Thumbprint Cookies with Jam

1 cup all-purpose gluten free flour*
1/2 cup cornstarch
1 tsp. rosemary, fresh snipped**
1/4 tsp. salt
3/4 cup Spectrum shortening
1/3 cup powdered sugar***
Few drops butter extract
Few drops almond extract
1/4 cup rhubarb-raspberry jam****
Powdered sugar

Combine gluten free flour, cornstarch, rosemary, salt, shortening, powdered sugar, and extracts in a bowl and mix until creamy and smooth.  Form dough into small balls (about 1 Tbsp. each) and place on baking sheet.  Use your thumb to create a small indentation in the dough.  Fill the indentation with your favorite fruit sweetened jam.  Bake at 350 degrees F. for 10 - 12 minutes.  Remove from oven and allow to cool on the pan.  Sprinkle with powdered sugar and enjoy.

*I used Bob's Red Mill brand.  If you want a wheat version, use all-purpose flour or whole wheat pastry flour.

**Use caution with fresh rosemary, as it is very favorable.  One family member compared the herb and cookie combo to 'gravy cookies'.  I think a citrus marmalade would have gone better with the rosemary than the rhubarb-raspberry jam did.  You can omit or replace the rosemary as desired.

***Florida Crystals makes a vegan brand of powdered sugar.  It does not go through the bone char process like most powdered sugars do.

****Use any flavor of jam you'd like!  I recommend using one that is sweetened with fruit juice.  Not only is this kind of jam better for you, but I think it is more flavorful.

This recipe creates a very tender and delicious cookie!  Enjoy!

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